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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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I'd like to open a multi-ethnic noodle bar and was interested to see what
readers would think of as the finest and ubiquitous noodles from asia? |
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ukwill wrote:
> I'd like to open a multi-ethnic noodle bar and was interested to see what > readers would think of as the finest and ubiquitous noodles from asia? Depends on the dish really.. You need them all is my answer. -- Dan |
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What would be your top three dishes, Dan?
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ukwill wrote:
> What would be your top three dishes, Dan? Beef pho, noodles and peking sauce, and cowe soey. -- Dan |
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On Thu, 06 May 2004 15:21:11 -0400, "ukwill"
> wrote: >I'd like to open a multi-ethnic noodle bar and was interested to see what >readers would think of as the finest and ubiquitous noodles from asia? A nice greasy, chewy chow fun (made with *fresh* rice noodles, never dry). Even the simplest veggie chow fun (green onions and cabbage and a sate/black bean sauce) can be very satisfying. -sw |
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Salut/Hi ukwill,
le/on Thu, 06 May 2004 15:21:11 -0400, tu disais/you said:- >I'd like to open a multi-ethnic noodle bar and was interested to see what >readers would think of as the finest and ubiquitous noodles from asia? Laksa Lemak -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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Steve Wertz > wrote:
> On Thu, 06 May 2004 15:21:11 -0400, "ukwill" > > wrote: > > >I'd like to open a multi-ethnic noodle bar and was interested to see > >what readers would think of as the finest and ubiquitous noodles from > >asia? > > A nice greasy, chewy chow fun (made with *fresh* rice noodles, > never dry). Even the simplest veggie chow fun (green onions and > cabbage and a sate/black bean sauce) can be very satisfying. > And rice soup (Thai - cao tom) with pork, shrimp or chicken, and a spice tray on the side. Very popular with the Asian late-night crowd in Hollyweird anyhow (me and my kids, too). I like Singha with it. -- Intuitive insights from Nick, Sin verguenza in the San Fernando Valley "Giving violent criminals a government guarantee that their intended victims are defenseless is bad public policy." - John Ross, "Unintended Consequences" If you can read this, thank a teacher. If you can read it in English, THANK A VETERAN! |
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ukwill wrote:
> I'd like to open a multi-ethnic noodle bar and was interested to see what > readers would think of as the finest and ubiquitous noodles from asia? Char Kway Teow Assam Laksa Wan Tan Mee Pho Dac Biet Bun Cha Gia Bun Rieu Ramen Udon Soba -- Aloha, Nathan Lau San Jose, CA #include <std.disclaimer> |
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Steve Wertz wrote:
> On 07 May 2004 01:34:26 GMT, wrote: > > >>And rice soup (Thai - cao tom) with pork, shrimp or chicken, and a spice >>tray on the side. Very popular with the Asian late-night crowd in >>Hollyweird anyhow (me and my kids, too). I like Singha with it. >> > > For a malt liquor, I could never catch a buzz off of Singha. It > taste good - nice and string, but it just doesn't absorb for me, > or sumptin. I sure wish I could get come Crazy Horse. How many have you had at one time? > Wonmdering what ever happened to it, it seems they got sued by the > Indians and had to take it off the market: > > "The settlement agreement provides for a public apology and > acknowledgment of the Estate's right to protect the name of Crazy > Horse, and for delivery of culturally appropriate damages-seven > race horses and thirty-two Pendleton blanket, braids of tobacco > and sweet grass, in compensation for this insult and defamation to > the spirit of Crazy Horse." Just goes to show, what goes around comes around. > Sweet grass? No bongs to go with it? Some info about sweetgrass.. Maybe she should have given bongs or pipes. http://www.bga.com/~pixel/fun/sweetgrass.html -- Dan |
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"Steve Wertz" > wrote
> I sure wish I could get come Crazy Horse. > > Wonmdering what ever happened to it, it seems they got sued by the > Indians and had to take it off the market: > > "The settlement agreement provides for a public apology and > acknowledgment of the Estate's right to protect the name of Crazy > Horse, and for delivery of culturally appropriate damages-seven > race horses and thirty-two Pendleton blanket, braids of tobacco > and sweet grass, in compensation for this insult and defamation to > the spirit of Crazy Horse." > > Sweet grass? No bongs to go with it? Sweet grass is merely an aromatic grass. It can be used as is, braided,etc as a sort of popouri (?sp). Can be used in basketry. Sometimes as a medicinal 'tea'. Sometimes burned as incense or smudge, sometimes ceremonially. Seldom smoked (and then as added flavor/scent to tobacco), and no hallucinogenic properties or nuttin like that. Here's a botanical (albeit kinda hippie-dippie) site on sweet grass http://www.bga.com/~pixel/fun/sweetgrass.html and another http://www.sacredpath.org/html/events/sweetgrass.htm Here are a few more sites: http://plants.usda.gov/plantguide/pdf/pg_hiod.pdf http://www.batnet.com/rwc-seed/sweetgrass.html http://indianheadfirstnations.150m.c...ssceremony.htm As to the Crazy Horse malt issue: This choice of name was about as sensitive as a line of "Pope John Paul II" cialis-and-condom weekend packages would be. The sad part was that the Arizona Iced Tea people, who marketed the stuff, hadn't a clue how insulting it was to everything Crazy Horse stood for, and didn't care when they did know. And that they aren't the only ones. I'm sure you'll find a substitute, or at least have fun trying :-). |
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On Fri, 7 May 2004 18:34:30 -0400, "ggull" >
wrote: >As to the Crazy Horse malt issue: >This choice of name was about as sensitive as a line of "Pope John Paul II" >cialis-and-condom weekend packages would be. The sad part was that the >Arizona Iced Tea people, who marketed the stuff, hadn't a clue how insulting >it was to everything Crazy Horse stood for, and didn't care when they did >know. And that they aren't the only ones. That was the first I'd heard of it when Ilooked it up last night. I wasn't disrespecting Crazy Horse, just the value of the settlement ;-) I didn't know it was the Arizona Iced Teaa people, but now that you mention it the bottles were shaped the same - just bigger. >I'm sure you'll find a substitute, or at least have fun trying :-). 211 Steel Reserve http://40ouncebeer.com/40/211b40.html Don't forget to read the fine print. Heh. ObAsianFood: Lemongrass beef for lunch and dinner yesterday. Sliced skirt steak, green onions, mushrooms, tons of chopped lemongrass and ginger, black bean garlic paste and oyster sauce over rice noodles. -sw |
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On Thu, 06 May 2004 15:21:11 -0400, "ukwill" >
wrote: >I'd like to open a multi-ethnic noodle bar and was interested to see what >readers would think of as the finest and ubiquitous noodles from asia? Yakisoba. |
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Is this the large thai fried noodle, I like them, hard to find. Bill
Steve Wertz wrote: > > On Thu, 06 May 2004 15:21:11 -0400, "ukwill" > > wrote: > > >I'd like to open a multi-ethnic noodle bar and was interested to see what > >readers would think of as the finest and ubiquitous noodles from asia? > > A nice greasy, chewy chow fun (made with *fresh* rice noodles, > never dry). Even the simplest veggie chow fun (green onions and > cabbage and a sate/black bean sauce) can be very satisfying. > > -sw |
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On Fri, 07 May 2004 21:07:06 -0500, William Boyd
> wrote: >Is this the large thai fried noodle, I like them, hard to find. Bill They come in sheets or rolls, pure white, kinda gummy/chewy, and about 1/8" thick. They just need heating briefly over high heat in a oily environment. A nice rice noodle will slightly blister and darken on the outside when its done - just a minute or so. I don't know their applications in Thai cuisine, but I suspect they're used in every SE asian cuisine to some extent. Cue Nick... -sw >Steve Wertz wrote: >> >> On Thu, 06 May 2004 15:21:11 -0400, "ukwill" >> > wrote: >> >> >I'd like to open a multi-ethnic noodle bar and was interested to see what >> >readers would think of as the finest and ubiquitous noodles from asia? >> >> A nice greasy, chewy chow fun (made with *fresh* rice noodles, >> never dry). Even the simplest veggie chow fun (green onions and >> cabbage and a sate/black bean sauce) can be very satisfying. >> >> -sw |
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![]() "ukwill" > wrote in message lkaboutcooking.com... > I'd like to open a multi-ethnic noodle bar and was interested to see what > readers would think of as the finest and ubiquitous noodles from asia? > In addition to the others: Thai: Pad Thai, Pad See Ew Chinese: Dan Dan Mian, Wonton with Roast Duck Noodle Soup. Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian toppings) Burmese: I've never tried it, but their national dish is Mohinga (catfish soup with rice noodles and SE Asian toppings) Peter |
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Steve Wertz > wrote:
> On Fri, 07 May 2004 21:07:06 -0500, William Boyd > > wrote: > > >Is this the large thai fried noodle, I like them, hard to find. Bill > > They come in sheets or rolls, pure white, kinda gummy/chewy, and > about 1/8" thick. They just need heating briefly over high heat > in a oily environment. A nice rice noodle will slightly blister > and darken on the outside when its done - just a minute or so. > > I don't know their applications in Thai cuisine, but I suspect > they're used in every SE asian cuisine to some extent. > > Q Nick... > Steve, I believe he's referring to the rice noodle that Thai's call Guaytio. They're used in dishes such as Pad Thai, Pad Se-Eiew, Rad Na and Mee Gati. They can be made at home using long grain rice, although it's a little tedious by my clock. While verifying the above, I came across some recipes I had forgotten for Stuffed Chiles (TFM's fave), Spicy Pig's Feet (Graeme's fave) and Spicy Sweetbreads (Kili's fave), other versions of which had been mentioned on a.f.b and a.b.f . I'll try to get around to posting them here over the weekend. Chaio! -- Intuitive insights from Nick, Retired in the San Fernando Valley "Giving violent criminals a government guarantee that their intended victims are defenseless is bad public policy." - John Ross, "Unintended Consequences" If you can read this, thank a teacher. If you can read it in English, THANK A VETERAN! |
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"Steve Wertz" > wrote
> > That was the first I'd heard of it when Ilooked it up last night. > I wasn't disrespecting Crazy Horse, just the value of the > settlement ;-) I think it was *intended* to be symbolic, and not in the current American dominant culture "money as symbol" sense. [Although race horses can be any monetary value, and Pendleton blankets ain't cheap either.] The descendants wanted to be clear they weren't just trying to cash in. > >I'm sure you'll find a substitute, or at least have fun trying :-). > 211 Steel Reserve > http://40ouncebeer.com/40/211b40.html > Don't forget to read the fine print. Heh. 8.2% ? Though I drink beer and wine for the taste these days, not the oomph, and that very rarely; mostly for cooking. > ObAsianFood: Lemongrass beef for lunch and dinner yesterday. > Sliced skirt steak, green onions, mushrooms, tons of chopped > lemongrass and ginger, black bean garlic paste and oyster sauce > over rice noodles. mmmmmm |
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ukwill wrote:
> > I'd like to open a multi-ethnic noodle bar and was interested to see what > readers would think of as the finest and ubiquitous noodles from asia? Not to be too simplistic, it is never the noodles, it is what the chief/cook does with the noodles. But having said that, I recently discovered Vietnam rice noodles called Banh Pho. It is suggested the noodle of choice for pad thai which in my opinion is an awesome dish. |
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On Sun, 09 May 2004 05:55:42 GMT, occupant
> wrote: >But having said that, I recently >discovered Vietnam rice noodles called Banh Pho. It is suggested the >noodle of choice for pad thai which in my opinion is an awesome dish. They're my second choice for a chow fun, if I can'tget fresh rice noodles. They're a little thinner than I'd like, and getting them just right without curling is tricky, but they work OK for a noodle stir-fry. -sw |
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You People are making me hungary, In my travels around Asia I only found
these wide noodles in Thailand, but of course they are undoubtedly else where. I shall make it a point to locate them, they will be on the internet. Peter Dy wrote: > > "Tippi" > wrote in message > om... > > wrote > > > I believe he's referring to the rice noodle that Thai's call Guaytio. > > > > "Peter Dy" > wrote > > > Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian > > > toppings) > > > > While reading this thread I suddenly have the answer to something that > > had me puzzled. There is a dish called "gwai diu" in Cantonese > > cooking, it is very similar to "Singapore noodles", except it is made > > with the flat rice noodles (not rice vermicelli), and not spicy hot. > > The name means nothing in Chinese so it must be a transliteration of > > some name in another language. Generally it is regarded as a Malaysia > > dish, so I thought it was a Malay word. > > > > Seeing the above two comments made me think of this again, because > > this name seems to wide spread among South East Asia. Then I realized > > what it was. I have seen in Vietnamese restaurents here in Toronto the > > chinese term "gwo tiu", literally rice sticks. > > Interesting. Yeah, on the Thai rice noodle bags, they call them "rice > sticks" in English. > > It is a Suchow term > > that I've never encountered when I was in Hong Kong. (Suchow is a > > "prefecture" in the Guahzhou province, with a very unique dialect and > > culture and is the main Chinese influence of Vietnam, because of the > > large number of immigrants to it.) > > You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine > fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese > (Minnan, Hokkien, Holo, etc.). > > Peter > > > > > So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice > > noodles. |
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I have found reference to the Ho Fan noodle, they say it is similar to
Italian Fettuccine. There was reference to Gway-to, but these were much smaller than what I liked. The ones I am talking about are more than likely the same Ho Fan mixture but are slightly less than one inch wide and 1/8 inch thick. they were not actually fried but sautéed in an oily broth. Served with roast Duck or other meat dish. They could be similar to spring roll wrapper dough and cut in strips. I did not mean to imply the noodles were deep fat fried like spring rolls. Peter Dy wrote: > > "Tippi" > wrote in message > om... > > wrote > > > I believe he's referring to the rice noodle that Thai's call Guaytio. > > > > "Peter Dy" > wrote > > > Cambodian: K'tieu (pork stock with rice noodles and typical SE Asian > > > toppings) > > > > While reading this thread I suddenly have the answer to something that > > had me puzzled. There is a dish called "gwai diu" in Cantonese > > cooking, it is very similar to "Singapore noodles", except it is made > > with the flat rice noodles (not rice vermicelli), and not spicy hot. > > The name means nothing in Chinese so it must be a transliteration of > > some name in another language. Generally it is regarded as a Malaysia > > dish, so I thought it was a Malay word. > > > > Seeing the above two comments made me think of this again, because > > this name seems to wide spread among South East Asia. Then I realized > > what it was. I have seen in Vietnamese restaurents here in Toronto the > > chinese term "gwo tiu", literally rice sticks. > > Interesting. Yeah, on the Thai rice noodle bags, they call them "rice > sticks" in English. > > It is a Suchow term > > that I've never encountered when I was in Hong Kong. (Suchow is a > > "prefecture" in the Guahzhou province, with a very unique dialect and > > culture and is the main Chinese influence of Vietnam, because of the > > large number of immigrants to it.) > > You mean Chaozhou (north-eastern Guangdong), right? Of "Chiu Chow" cuisine > fame. Suzhou is in Jiangsu province. In Chaozhou, they speak Fujianese > (Minnan, Hokkien, Holo, etc.). > > Peter > > > > > So Guaytio, K'tieu, gwai diu... all came from the Chinese for rice > > noodles. |
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"Peter Dy" > wrote:
> "Tippi" > wrote in message > [ . . . ]I have seen in Vietnamese restaurents here in Toronto the > > chinese term "gwo tiu", literally rice sticks. > > Interesting. Yeah, on the Thai rice noodle bags, they call them "rice > sticks" in English. > In Thailand, "rice sticks" refers to rice vermicceli, AFAIK -- Intuitive insights from Nick, Retired in the San Fernando Valley "Giving violent criminals a government guarantee that their intended victims are defenseless is bad public policy." - John Ross, "Unintended Consequences" If you can read this, thank a teacher. If you can read it in English, THANK A VETERAN! |
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